Not sure the SMaSH (Single Malt and Single Hop) system really lends itself to gluten free brewing. Single hop variety, sure, but we are all trying to reduce the sorghum twang and get closer to a barley slyle taste, so it really forces us to some level of complexity and multiple ingredients. You could go all grain and brew with just millet and a single hop variety, but you are going to have to have a good mash schedule to get the gravity you need or boil like hell.
I remain open minded but skeptical. Interested to see what response you get here.